Kitchen Operations Manager

Overview

The Kitchen Operations Manager oversees the food service program, collaborating with Corps Officers to plan menus and prepare nutritious meals for Soup Kitchen clients. They ensure the kitchen and dining areas are clean and sanitized, manage food and supplies inventory, and maintain all kitchen equipment. Additionally, they coordinate with volunteers to meet sanitation and safety standards, handle food donations, and perform various tasks as directed by the Commanding Officers

Responsibilities

• Operate the food service program under the direction of the Corps Commanding Officers.
• Collaborate with Corps Officers to plan menus and address meal requirements.
• Prepare and serve lunch for Soup Kitchen
• Ensure meals are both appealing and nutritious.
• Clean and sanitize prep and cook areas, serving areas, and dining room, including mopping the entire kitchen.
• Coordinate with kitchen volunteers to meet state sanitation, safety, and nutritional standards (proper attire is mandatory as per Board of Health and DSCA regulations).
• Complete all tasks within the workday.
• Manage food and supplies inventory, ensuring proper rotation.
• Maintain cleanliness and functionality of all kitchen equipment, including refrigerators, freezers, range, dishwasher, sinks, cupboards, and utensils.
• Monitor and record the temperatures of served foods daily.
• Receive, inspect, date, and store food and supplies appropriately.
• Dispose of kitchen garbage in designated covered receptacles.
• Notify Corps Officers of any needed repairs or replacements of kitchen equipment and utensils.
• Keep stockrooms clean and organized.
• Ensure all supplies needed for the next day are ready and accessible before leaving work.
• Perform additional assignments as directed by the Commanding Officers.
• The Salvation Army reserves the right to modify, delete, or add to this job description.

Qualifications

• High School Diploma / Complete Trade School for Cooking Apprenticeship
• Experience in a fast-paced kitchen environment is required.
• Must have appreciation and commitment to the mission and ministry of The Salvation Army
• Strong Interpersonal and organizational skills
• At least 3 years of experience in a “soup kitchen” environment
• Supervisory Skills
• Good guest service skills
• Must be able to lift and carry at least 50 pounds frequently throughout the shift.
• Must be able to stand for long periods of time.  
• Must be able to read, write, and communicate in English. (Preferred a Bilingual English Spanish)
• Self-motivated and directed.
• Must be able to function effectively with minimal supervision.
• Maintenance and cleaning skills
• Able to do Food inventory, planning and prep.
• Knowledge of OSHA requirements
• Knowledge of Department of Health regulations
• Ability to manage and motivate volunteers’ workers.